SOFT BEER PRETZELS WITH BEER CHEESE DIP

Beer and pretzels go together like – well like beer and cheese.  And like cheese and pretzels.  They all just go together really well, OK?  When Fred Meyer asked me to develop a recipe using local, Northwest beer, my first thought was soft beer pretzels.  Although the possibilities are endless when it comes to cooking with beer, I kept coming back to pretzels
This is a sponsored conversation written by me on behalf of  Fred Meyer. The opinions and text are all mine.
Not only did I want to make pretzels, I wanted to make a pretzel that was chewy on the outside and soft and fluffy on the inside. I also wanted a cheesy dip to go with it.  And why should we just drink the beer with the pretzels and dip? Isn’t it even better to put the beer INTO the pretzels? AND the dip? Of course we will drink some beer when we eat them as well, I mean come on.

When faced with the decision of which beer to choose, I had some tough choices. Of course the Pacific Northwest is full of fantastic breweries, so one could hardly go wrong.  But in the end I decided to go with my hometown favorite of Ninkasi.  Ninkasi Brewing Company was started in Eugene, Oregon (where I spent most of my formative years), and has become very popular on the west coast.  Luckily for me they have a seasonal lager available right now, so I grabbed a 6-pack at Fred Meyer.  Which my husband drank before I got around to working on my recipe.  Can’t blame the guy, Ninkasi is one of his favorites.

INGREDIENTS
For the Pretzels

• 1 bottle of beer, such as a lager (12 ounces)
• 1 Tablespoon Sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast (2 and ¼ teaspoons)
• 2 ounces unsalted butter, melted
• 22 ounces all-purpose flour (about 4 and ½ cups)
• 10 cups water
• ⅔ cups baking soda
• 1 egg yolk beaten with 1 tablespoon water
• kosher salt for topping (or pretzel salt if you can find it)
• vegetable oil for bowl

For Beer Cheese Dip

• 4 ounces cream cheese, softened
• ¾ cup grated white cheddar
• ¾ cup grated mozzarella, divided
• ¼ cup beer (I used a lager)
• 1 teaspoon garlic powder
• a few dashes hot sauce
• 1 tablespoon chopped parsley (optional, for garnish)

INSTRUCTIONS

1. To Make Soft Beer Pretzels
2. Warm the beer to 110-115 degrees.
3. In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about five minutes, or until it starts to get foamy.
4. Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
5. ..............................................

for full instruction please see : www.foxandbriar.com

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